Dinner Tonight: Polenta with Spinach 'Roman Style' Recipe

Dinner Tonight: Polenta with Spinach 'Roman Style' Recipe
12 Ingredients
  • For the polenta
  • 1 cup good-quality cornmeal
  • 4 1/2 cups water
  • 3/4 teaspoon salt
  • Olive oil to taste
  • Parmigiano-Reggianno to taste
  • For the spinach
  • 3 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 cup raisins (or even better, currants)
  • 1/2 cup pine nuts
  • 2 pounds fresh spinach, or 1 pound frozen
Nutrition
526
26% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

48% 31

Saturated

18% 4

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 8

Carbs

19% 56

Carbs (net)

- 49

Fiber

31% 8

Sugars

- 13

Sugars, added

- 0

Protein

24% 12

Cholesterol

0% 0

Sodium

26% 632

Calcium

25% 249

Magnesium

58% 243

Potassium

33% 1564

Iron

51% 9

Zinc

24% 3

Phosphorus

38% 268

Vitamin A

119% 1068

Vitamin C

72% 65

Thiamin (B1)

40% 0

Riboflavin (B2)

49% 1

Niacin (B3)

28% 4

Vitamin B6

45% 1

Folate equivalent (total)

145% 578

Folate (food)

- 458

Folic acid

- 71

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

59% 9

Vitamin K

930% 1116

Sugar alcohols

- 0

Water

- 482
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